Re-brew of Gyle 173. Slightly less base malt to reduce the ABV. Light crystal swapped out for Simpson’s T50 but the quantity kept the same. Slightly more citra in the dry hop.
MALT:
Crisp Extra Pale Maris Otter (EBC 3) – 4000g
Simpsons Crystal T50 (EBC 140) – 200g
Dextrin Malt – 150g
HOPS:
Warrior – 30g / 60 minutes
Centennial – 20g / 30 minutes
Simcoe – 20g / 30 minutes
Chinook – 20g / 30 minutes
Simcoe – 40g / 5 minutes
Chinook – 40g / 5 minutes
Centennial – 20g per keg / Dry hop
Amarillo – 10g per keg / Dry hop
Citra – 20g per keg / Dry hop
IBU:
TARGET VOLUME: 15 litres
STRIKE VOLUME: 24.5 litres @ 68.8°C
SPARGE VOLUME: None
FERMENTER VOLUME: litres
PACKAGED VOLUME: 2x 6.5 litre kegs
ADJUNCTS: 1x Protaloc tablet
MASH: 67°C / 60 minutes
BOIL: 60 minutes
YEAST: 1x CML Five
FERMENTER TEMP: Ambient 21°C pressure fermented
OG: 1.060
FG: 1.011
ABV: 6.4%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Massive issues transferring from fermenter keg to serving keg. Had to take 5mm off the dip tube. Almost perfect ABV.
IMPROVEMENTS: Try additional hops in the whirlpool.